Huan Su

Effects of roasting treatment on non‐volatile compounds and taste of green tea

Ajing Mao, Huan Su, Shimao Fang et al. · International Journal of Food Science & Technology · 2018 · 81 citations

Food Chemistry, Nutrition, Bitter Amino Acids +11

Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as an example

Huan Su, Weiquan Wu, Xiaochun Wan et al. · Food Science & Nutrition · 2019 · 32 citations · Full text

Nutrition, Botany, Food Analysis +19

Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties

Huan Su, K. C. Chang · Journal of Food Science · 1995 · 26 citations

Nutrition, Bean Paste Products, Engineering +17

Discrimination of six tea categories coming from different origins depending on polyphenols, caffeine, and theanine combined with different discriminant analysis

Jingming Ning, Qiong Cao, Huan Su et al. · International Journal of Food Properties · 2017 · 21 citations · Full text

Tea Samples, Food Analysis, Polyphenolics +16

Dehydrated Precooked Pinto Bean Quality as Affected by Cultivar and Coating Biopolymers

Huan Su, K. C. Chang · Journal of Food Science · 1995 · 15 citations

Nutrition, Engineering, Food Analysis +18